Caring for Your Hand Hammered Wok
Your wok has been pre-seasoned with high temperatures which create an protective iron oxide, in addition to canola oil. You do not need to scrub and clean your wok before use. Your wok is ready to go immediately.
For the first few meals, cook something greasy--deep fry, caramelize some onions, or cook some bacon.Always preheat the pan before cooking and always use some fat/oil to help release the food.
To clean, wash with hot water, a soft sponge, and dry completely on the stove or with a dishtowel. Do not use soap ( a small amount is okay when the pan is very greasy). Remember that carbon steel can warp, so never walk away from an empty wok on the stove or put the hot wok under cold water.
When clean, the surface of the wok/pan should feel silky. If there are any remaining food bitsor sticky spots, take a little salt mixed with oil and a soft sponge, lightly scrub. Rinse 2-3x toremove ALL salt residue. Dry. DO NOT ADD OIL AT THIS POINT.
If food starts to stick, the seasoning has been stripped, or if you see rust, you may need to re-season your pan. Never fear. You can easily renew your wok's patina. Grace Young, author of Breath of a Wok and Stir Frying to the Sky's Edge has wonderful instructions in both of her books.
Ruined the patina on your wok? Here's one way to rebuild your wok seasoning, as recommended by Grace Young in Breath of a Wok:
Wrap the wood handle in a wet washcloth, and then wrap that with a layer of heavy duty aluminum foil. The handle will get very hot and steamy. Check occasionally to be sure handle has not dried out.
1.Preheat oven to 450F. Use stainless steel scrubber and dish soap on inside and out of wok. Rinse and dry wok with paper towels and then over low heat for 1-2 min. Open window and turn on exhaust fan to high.
2. Spread 1/2 tsp. of oil over entire inside surface. Put wok in oven 20 min. Remove and let cool about 5 minutes (until cool to touch). Scrub wok again, only with hot water and stainless steel scrub (no soap). Dry over low heat on stovetop for 1-2 minutes
3. Repeat step 2. three or four more times. When wok is a bronze color, remove from oven and cool 5 minutes. Wash wok with hot water and scrub with stainless steel scrubber. Dry over low heat 1-2 min. Do not coat with oil again. The wok is ready for cooking.Carbon Steel Pan Care
The preseason is a good foundation, but you’ll want to build the seasoning initially by cooking greasy meals the first few times you use your pan—caramelizing onions or deep frying for example. Always preheat the pan before cooking and always use some fat/oil to help release the food.
To clean, wash with hot water, a soft sponge, and dry completely on the stove or with a dishtowel. Do not use soap ( a small amount is okay when the pan is very greasy). Remember! Carbon steel can warp, so never walk away from an empty pan on the stove or put a hot pan under cold water.
When clean, the surface of the pan should feel silky. If there are any remaining food bits or sticky spots, take a little salt mixed with oil and a soft sponge, lightly scrub. Rinse 2-3x to remove ALL salt residue. Dry.
If food starts to stick, the seasoning has been stripped, or if you see rust, you may need to re-season your pan. To reestablish the protective iron oxide layer, clean the wok/pan of any residual oil and heat it in the oven for 30 minutes at 500 degrees until it darkens in color. Remove and apply a coat of flax seed oil (or coconut oil). Carefully wipe the oil off with a paper towel. Allow to cool.
